1. First, pour the golden arowana bread flour into the container;
2. Then pour in other ingredients except wrinkled butter in turn;
3. First use chopsticks to stir into a flocculent shape, and then use a spatula or hand to knead into a dry powder-free dough without excessive kneading, as long as there is no obvious dry powder state;
4. Cover the kneaded dough with plastic wrap and ferment to 2 to 3 times its size, or put it in the refrigerator and ferment at low temperature overnight.
5. Flatten the fermented dough into air, and then divide it into 6 small doses of similar size;
6. After being rounded separately, put them into the baking tray, leaving a space for fermentation in the middle, cover the lid, and ferment for the second time until it becomes noticeably larger;
7. Preheat the oven at 190 degrees, evenly sprinkle a little flour on the fermented dough, cut a knife on the top, and then put a thin piece of butter on the knife edge;
8. Put the baking pan into the preheated oven, continue to bake at 190 degrees for about 15 minutes, and the surface is golden;
Tips:1. If you like to eat sweet bread, you can also increase the amount of sugar;
2. If there is no butter, you can leave it alone, but it is recommended to put it;
